Easy peasy ... add all ingredients to the crock in the morning, cook on low for 8-ish hours or high for a few hours less.

Serve with injera.

Full disclosure: This is not how my Ethiopian friends taught me to cook this recipe. They might be mortified to know how this lazy American modified their beloved family recipe in order to cook it in the crock pot, but it did seem to taste just about the same either way.

Cassie - I have a recipe for crock pot Doro Wat, and it is pretty similar to the above recipe (slightly more salt, garlic and berbere + fresh ground ginger), but I'm trying to perfect my recipe a little more before I publish that one. It's been coming out a little too watery.

I would recommend using bone-in chicken though. I've tried it with boneless chicken breast and it came out too dry. Let me know how it turns out! I love crock pot recipes and they are always worth experimenting with in my book.

Tesi - beats me! It is a spice that our local Ethiopian restaurant sold my husband when he was in there several months ago (they sold it to him in place of another spice I was specifically asking for, but I don't remember what that was now). I think it is something you could add to just about any Ethiopian dish (at the end - sort of like salt), but most recipes don't call for it. I haven't really been able to identify the taste or difference when I do/don't use it.

Woops, I just threw my chicken breast in the crock pot. If you get your Dora Wat recipe perfected please pass it on. I love trying out the Ethiopian spices we have...but I'm with Tesi I don't have meklesha.

About Me

Wife to one, mama to five, daughter of the King and Captain of the Crazy Ship.
We adopted our youngest son from Ethiopia in May 2010. Almost two years later, we brought home his older biological brother. It's been a crazy road, full of lots of unexpected twists and turns. Feel free to follow along, point and laugh, as we navigate this crazy road called adoption, parenting, serving, living, laughing and loving.